Chickpea, Feta and Bulgur Wheat Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This chickpea and bulgur salad with feta, fresh herbs, and bright lemon dressing is similar to tabbouleh but heartier. Nutritious and refreshing, it comes together quickly and works as a light lunch or dinner entree, or serve alongside pita bread for added substance.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200 g bulgur wheat
- 400 ml boiling hot water
- 3 tablespoons parsley (chopped finely)
- 2 tablespoons mint (chopped finely)
- 400 g tin chickpeas (drained)
- 150 g cherry tomatoes (chopped into quarters)
- 2 spring onions (sliced finely)
- 150 g cucumber (diced)
- 150 g feta (chopped into 1cm / ¾inch squares)
- 1 clove garlic (crushed or grated)
- 4 tablespoons olive oil
- Juice of 1 lemon (or to taste)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 865mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 462mg
- Calcium
- 270mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.